By Christie Vanover | Published April 14, 2013 | Last Updated December 28, 2022
This versatile recipe can be used for chicken breasts, pork chops, kabobs or even ribs. You prepare the meat with a quick 30-minute marinade in garlic, cherry peppers and green onions. Then, you finish it off with a sweet and slightly spicy glaze.
I’ve been playing around with this recipe for more than a week now. I had some extra Cuties (mandarin oranges) and I wanted to combine their sweet and sour juice with a little heat. Sriracha was the first thing that came to mind.
The straight combination of Cuties juice and Sriracha sauce was great together, but I wanted a little more punch. Some honey for sweetness, cherry pepper for bite, and soy sauce and butter for umami. I could drink this glaze
You should be able to find cherry peppers near the pickles or at your grocer’s olive bar. If you can’t find them, just grab a jar of diced pimentos. They’re actually the same thing.
Grilled Orange Sriracha Pork (or chicken)
- 4 cloves garlic minced
- 3 green onions sliced
- 3 cherry peppers minced
- 1 tsp. salt
- 1 tsp. black pepper
- 3 tablespoons olive oil
- 2 lbs. pork or chicken
- juice from 3 Cuties mandarin oranges
- 1 tablespoon Sriracha sauce
- 2 tablespoons honey
- 1 tablespoon melted butter
- 1 tsp. soy sauce
- 1 cherry pepper minced
- In a large Ziploc bag, combine the garlic, green onion, 3 cherry peppers, salt, pepper, olive oil and meat. Massage the bag so the marinade rubs into the meat. Seal, removing the air and allow to marinate at room temperature for 30 minutes.
- In a small bowl, whisk together the glaze ingredients.
- Heat the grill to medium-high. Remove the meat from the bag and place it on the hot grill. Close the cover and grill for 5 minutes.
- Flip and baste generously with the glaze. Continue cooking with the lid open for 5-8 minutes periodically glazing and flipping to obtain a caramelized crust.
- Remove the meat to a plate or pan and let it rest for 5 minutes.
- Serve over rice with fresh slices of green onion.
This estimate was created using an online nutrition calculator
i made this last night and it was delicious! i did it a little differently tho. i cut up the pork for kabobs. i also didn’t have oranges or cuties, so i used some frozen orange juice concentrate (i keep some on hand for a great orange beef recipe i use). didn’t have the peppers either, so i used some hot diced giardiniera in oil (excellent in pasta salad and on subs…aldi has the best one i’ve been able to find). i also didn’t make it as a marinade and a glaze…i just threw it all in a bowl with the cut up pork and marinated it for a while. basted the kabobs with the remainder when i first put them on the grill. it was excellent! can’t wait to try it on chicken. thanks for the recipe!
Can you substitute the cherry peppers? If so, with what? Thanks!
You can use jarred pimento peppers or peperoncini peppers. If you don’t want peppers at all, you can just omit that ingredient. It just won’t have as much kick.
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Kim Hanson says
Could you marinate overnight for a quicker weeknight meal? Looks delicious!
Definitely Kim. Just take it out of the fridge about 30 minutes before you plan to grill it.